Mycotoxins in oat flakes – Changes during production and occurrence on the Czech market

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F21%3A43922668" target="_blank" >RIV/60461373:22330/21:43922668 - isvavai.cz</a>

Result on the web

<a href="https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=247_2020-CJFS" target="_blank" >https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=247_2020-CJFS</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/247/2020-CJFS" target="_blank" >10.17221/247/2020-CJFS</a>

Result language

angličtina

Original language name

Mycotoxins in oat flakes – Changes during production and occurrence on the Czech market

Original language description

Raw oats are frequently contaminated by fungi producing mycotoxins, and as such, they can pose a health risk to humans regularly consuming oat products. To reveal the effect of particular processing steps on contamination levels in final oat products, two series of samples obtained from an oat flake manufacturer were analysed. Among oat fractions treated, the most significant mycotoxin decrease was demonstrated in cleaning and dehulling steps, where the observed mycotoxin reduction was in the range of 13–75% for monitored mycotoxins, enniatin B, enniatin B1, HT-2 toxin, T-2 toxin, beauvericin and tentoxin. The overall mycotoxin reduction found in final oat flakes was in the range of 65–100%. Furthermore, 20 commercially available oat flakes from the Czech market were analysed. We detected 16 mycotoxins, mainly trichothecenes and emerging enniatins with levels in the interval of 1–156 μg kg–1. With regard to the current EU legislation, two analysed oat flake products exceeded the maximum limit for ochratoxin A. © 2021 Czech Academy of Agricultural Sciences. All rights reserved.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

30304 - Public and environmental health

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

—

Volume of the periodical

39

Issue of the periodical within the volume

2

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

9

Pages from-to

131-139

UT code for WoS article

000646033000009

EID of the result in the Scopus database

2-s2.0-85109076713